Sweet Potato Power

Sweet potatoes do not have the high starch content of regular potatoes. What they do have is fiber—more than a serving of oatmeal. They also have anti-inflammatory properties, have high amounts of the powerful antioxidant, vitamin E and of bioavailable beta carotene. Not only that, but they actually rank higher in nutritional value than either spinach or broccoli!

They are also rich in potassium—342 mgs in just one!

Sweet Potato Hash

sweet_potato_hash

 Ingredients

2 tsp olive oil
1/2 cup chopped onions
1 medium sweet potato or yam, diced into small cubes
1/2 chopped green pepper (optional)
1 tbsp water fresh ground pepper

Directions

Heat oil in a skillet over medium heat. Add the onions, saute for 2-3 minutes. Add the sweet potatoes and bell peppers and 1 tbsp of water. Cover and cook for 15 minutes or until potatoes are soft. Toss often to prevent burning. Serve, sprinkling with fresh ground pepper.

 

Sweet Potato Coconut Soup (a simple variation on the above recipe) The above recipe can easily be made into a delicious coconut/curry soup. Instead of olive oil, I use coconut oil. Once the potatoes are softened, I add a can of coconut milk with about 1/2 tsp of curry powder, or to taste. Let simmer for 10 minutes and thicken with a little coconut flour made into a paste. Or, simply sprinkle in about a half tsp of Xanthum Gum or other thickener of your choice. It’s an alkalizing, nutritious, and very filling soup!
“The Paleo Solution”

Hearty Vegetable Soup with Quick, Easy Veggie Broth

This recipe will yield a generous pot of soup that you can invite friends over for or you can portion up left overs for lunch or you can freeze some for other quick meals.  If you plan on re-heating a good portion of the soup it’s a good idea to under cook it a wee bit so that with reheating it doesn’t over do the cooking of the veggies.  Just ladle out a few bowls full before the soup is done, allow to cool and then chill or freeze.

veg

Yield: Serves 8-10, large bowls soup
Please use organic produce
1 onion, diced
2 cloves garlic, minced or crushed
3 large carrots, diced
3 potatoes, diced (you can sub sweet potatoes if you like)
1 cup diced autumn squash of your choice
2 large tomatoes, diced,
4 ribs celery, diced
2 small zucchini, diced
1 red pepper, seeded & diced
1 jar of cannellini beans, rinsed (or dry beans, soaked and pre-cooked)
Himalayan salt or sea salt
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
For Broth– additional veggies required
1/4 onion
1/4 small cabbage
2 small zucchinis
4 carrots
4 ribs celery
1/2 red pepper
filtered water
Method
Run all broth veggies thru a juicer and set aside.  In a large pot add diced onion & garlic and 2-3 tbsp filtered water, steam fry for a few minutes til onions are translucent.  Add broth and one cup filtered water.  Heat broth and then add carrots & potatoes & squash, simmer for 5 mins.  Now add celery and zucchini and simmer for 5 mins, then add peppers and tomatoes & cannellini beans and simmer for 5 more mins. Add a little bit more water, 1/2c or so, if broth seems too little.  Test for flavour and season with Himalayan salt or sea salt and stir in chopped herbs.  If any further seasoning is desired, sprinkle with some dulse perhaps.  Ladle into bowls and garnish with fresh chopped basil and parsley.  I even sprinkled mine with hemp nuts for good protein measure and it was yummy!

soup

This recipe was totally stolen from the amazing Alkaline Sisters website!!

😀 😀 😀